Description

Vietnamese Rice Noodles – Traditional Dried Flat Rice Noodles

Vietnamese Rice Noodles are traditional rice-based noodles widely used in Vietnamese and Asian cuisine. Made primarily from rice flour and water, these dried flat noodles offer a smooth texture and versatile cooking applications, making them suitable for food distributors, wholesalers, supermarkets, restaurants, and international foodservice markets.

Product Overview

Vietnamese Rice Noodles, commonly associated with Phở, are typically produced by mixing rice flour with water to form a batter or dough. The mixture is processed into thin sheets, steamed or cooked, cut into flat noodle strands, and dried for convenient storage and transportation.

Unlike rice vermicelli, which consists of thin, round strands, rice noodles have a flat ribbon-like shape. They are available in different widths to suit various recipes and consumer preferences.

The basic formulation commonly includes rice flour and water. Depending on the supplier and desired texture, salt, tapioca starch, or other permitted ingredients may also be used.

Available Sizes and Varieties

Dried Vietnamese Rice Noodles can be supplied in different widths, including:

• 3mm Rice Noodles: Suitable for lighter pho dishes and smaller noodle portions.
• 4mm Rice Noodles: A common size for traditional Vietnamese pho.
• 5mm Rice Noodles: Suitable for pho soup and stir-fried noodle dishes.
• 6–7mm Rice Noodles: Wider strands for selected regional dishes and customized foodservice applications.

White rice noodles are the most common variety. Other formulations, including brown rice noodles and colored rice noodles made with vegetable ingredients, may be available depending on supplier capabilities.

Culinary Applications

Vietnamese Rice Noodles are a versatile ingredient in traditional and modern Asian cuisine. Their flat shape and ability to absorb broth and sauces make them suitable for various dishes, including:

• Pho Bo: Vietnamese beef noodle soup.
• Pho Ga: Vietnamese chicken noodle soup.
• Stir-Fried Rice Noodles: Prepared with vegetables, meat, seafood, and sauces.
• Mixed Rice Noodles: Served with fresh herbs, vegetables, and various toppings.
• Hot Pot: Used as a rice-based noodle option in hot pot meals.

Before serving, dried noodles are generally soaked in water and briefly boiled or blanched. Preparation time depends on noodle width, thickness, and formulation.

Packaging and Export Supply

Dried Vietnamese Rice Noodles are commonly available in retail packaging of 300g, 400g, and 500g per bag. Larger foodservice and bulk packaging options may also be arranged.

Packaging materials can include food-grade PE or laminated PA/PE bags, with customized labeling and private-label solutions available subject to supplier capabilities and order quantities.

iiGlobal sources Vietnamese Rice Noodles and coordinates with local suppliers to support international buyers with product selection, packaging options, and export arrangements.

Quality and Specifications

Important quality parameters include rice content, noodle width, color, moisture content, cooking performance, breakage rate, and microbiological safety.

Specifications vary according to raw materials, processing methods, and supplier requirements. Buyers should request product samples and confirm the technical data sheet, ingredient declaration, allergen information, nutritional values, packaging details, and shelf life before placing an order.

Contact iiGlobal to explore Vietnamese Rice Noodles sourcing options for wholesale distribution, foodservice, and international markets.